This mixed berries and mascarpone cream recipe is one of my favorite desserts to feed the crowd just like panna cotta and berries! It’s easy, quick and delicious and you can make it up to two days ahead. Definitely a keeper!
This recipe was inspired by a mascarpone dessert we had at a café in Trevignano Romano a couple of years ago. Trevignano Romano is a small town located about 50 km north of Rome, Italy.
I’ve made mixed berries and mascarpone dessert last week, because our friends Manfred and Tanja came over for dinner. My menu was a combination of Namibian and Italian food.
Since Manfred and Tanja will be going to Namibia in few weeks and my family and I will be going to Italy in a few days. My family and guests loved it. It was a quick and easy dessert that got rave reviews.
This recipe is similar tofresh strawberry cake cheese frosting. I normally play around with this recipe. Sometimes I use cream cheese, sour cream or even quark instead of heavy cream. I also use fresh or frozen berries, depending on the season.
Mixed berries & mascarpone cream Recipe
Yield: 6 Servings Prep Time: 15 min Chill Time: at least 3 hour
What you’ll need
– 250 g (about 9 oz) mascarpone cheese – 150 g ( 5 oz) plain yogurt – 60 g (2,1 oz/ 1/3 cup) sugar – 1 teaspoon vanilla extract – 200 ml (about 3/4 cup) heavy cream, well chilled + 1 tbs icing sugar – 1 tablespoon lemon juice – 450 g (16 oz) frozen mixed berries
How to make mixed berries and mascarpone dessert
Pour well chilled heavy cream into a bowl and lightly whip it. Add icing sugar and whip the cream until until soft peaks form.
In the second bowl, combine mascarpone cheese, plain yogurt, sugar, vanilla extract and lemon juice. Using a spoon or a hand mixer beat the cream until smooth.
Gently add whipped cream into mascarpone cheese mixture!
Divide the cream mixture and berries among 6 glasses. Start with mascarpone cream and end with mixed berries. Repeat the layers until all the cream and berries are used up.
Sprinkle grated white or dark chocolate over the mixed berries. Chill for at least 3 hours. You can also make this dessert overnight.
Love this mixed berried and mascarpone cream dessert recipe? Try my panna cotta, mango dessert recipe no bake and no bake raspberry cheesecake cups recipes, too.
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5 from 1 vote
Mixed berries and mascarpone cream dessert
This mixed berries and mascarpone cream recipe is one of my favorite desserts to feed the crowd. It's easy, quick and delicious and you can make it up to two days ahead. Definitely a keeper!
200 ml (¾ cup + 1 tablespoon)heavy cream, well chilledor sour cream or cream cheese (NOTE 1)
1tablespoonlemon juice
450 g (16 oz)mixed berriesfresh or frozen
1tablespoonicing sugar
Instructions
Pour well chilled heavy cream into a bowl and lightly whip it. Add icing sugar and whip the cream until until soft peaks form.
In the second bowl, combine mascarpone cheese, plain yogurt, sugar, vanilla extract and lemon juice. Using a spoon or a hand mixer beat the cream until smooth. Then gently fold in whipped cream.
Divide the cream mixture and berries among 6 glasses. Start with mascarpone cream and end with mixed berries. Then repeat the layers (you should use up all the cream and berries).
Sprinkle grated white or dark chocolate over the mixed berries. Chill for at least 3 hours. You can also make this dessert overnight.
Notes
Instead of heavy cream, you could also use sour cream, cream cheese or quark. If you’re using sour cream or cream cheese, just skip step 1 and 3 and combine all the ingredients except the mixed berries at once.
If you’re using vanilla sugar, just use 50 g (1.8 oz) sugar instead of 60 g (2 oz).
Did you make this berry cream dessert recipe? I’d love to hear from you! Simply write a comment and add rating to it.
The difference between mascarpone cheese and cream is mascarpone cream is made from mascarpone cheese, eggs, and sugar that are whipped together. The result is the whipped topping that's used to make tiramisu.
We know that mascarpone cheese can transform sweet things like sorbet, carrot cake, lemon pie, cupcakes, and fruit blintzes. But what about creamy pasta, risotto, soups, and roasted vegetables? Turns out mascarpone can work wonders with savory recipes, too.
Is mascarpone the same as whipping cream? No. Mascarpone is an Italian cream cheese made with heavy cream, and whipping cream is made with heavy cream that didn't go through the process of cheese making.
No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.
Is Philadelphia cream cheese mascarpone? No marscapone and cream cheese are completely different. There are cases where one may be substituted for the other but as a general rule you should use the ingredient the recipe calls for; otherwise you will end up with a similar but still completely different result.
Mascarpone isn't just for panettone or tiramisù. Slathered on crostini or whipped into spaghetti, it's more sumptuous than butter — add a little sugar, and it's even more enticing than cream.
Can I Use Cream Cheese as a Mascarpone Substitute? Yes, cream cheese makes a great substitute for mascarpone. There are two methods to substitute mascarpone: Substitute 1 cup of mascarpone with 1 cup of a cream cheese and whipping cream mixture.
No mascarpone and cream cheese are not the same, they are both dairy-based and do have some similarities but they are made in different ways. They have a similar texture so can very often substitute each other but Philadephia is more savory while mascarpone is milkier in taste.
Straight up: Spoon some Mascarpone into a small bowl, drizzle with honey, and scatter some fresh fruit on top. This creamy and buttery cheese also makes a great dip for strawberries, raspberries, or any other seasonal fruit.
Mascarpone must be kept in the fridge at all times, even if you haven't opened the package yet. Unlike aged, hard cheeses, mascarpone is not shelf-stable. Alternatively, you can freeze mascarpone. Place it in an air-tight container and leave it in the freezer for up to 4 months.
Mascarpone cheese isn't very good to eat by itself (imagine eating a spoonful of butter), but it is perfect to use as an ingredient for savory and dessert recipes alike. Next time you want to try out a recipe calling for mascarpone cheese, give this recipe a try!
Mascarpone is categorized as a cream cheese, but it is different than what we know as “cream cheese” in America. Mascarpone is made similarly to American cream cheese, but it uses a base of whole cream rather than milk. Like cream cheese, it is a fresh cheese that is not aged before it is eaten.
3) Use your cream cheese — either plain or mixed — exactly as you would have used mascarpone. The flavor and texture will be slightly different than that of mascarpone, but similar enough that it will not adversely affect most recipes.
These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.
Our answer. Mascarpone is a cream cheese with a high fat content and a slightly sweet taste. It is difficult to find a substitute and regular cream cheese has a lower fat content and a more acidic flavour.
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